It’s fall, y’all! And it felt like the perfect time for pie, specifically, this classic buttermilk pie recipe that my mom has made for years. My mom is THE pie baker in the family—we always beg her to make all the pies for Thanksgiving. So I think you’re going to love this classic buttermilk pie recipe.
And, you’ll be glad to know, after many years of attempts, her secret to the perfect pie crust is just to use store-bought! Seriously, it’s usually just as good as homemade and so much more reliable. Just make sure to thaw the crust in the fridge before you’re ready to use it, then keep it chilled.
This recipe was part of our Fall Pie Baking Party. Read the full story here!
Scroll for my mom’s delicious Buttermilk Pie Recipe
Classic Buttermilk Pie
Serves 6 to 8 people
This Classic Buttermilk Pie recipe is a Styles' family classic. It's so simple to make, yet the flavor is rich and delicious.
Prep
15 minutes
Cook
50 minutes
Categories
vegetarian
Ingredients
- 1 1/8 cups sugar
- 1/4 cup (1/2 stick) butter, room temperature
- 1 tablespoon whole wheat flour
- 3 eggs
- 2 cups buttermilk
- 1 tablespoon vanilla
- 1/8 teaspoon salt
- 1 9-inch pastry shell
- optional garnish: fresh nutmeg, fall cut-outs baked from dough scraps
Instructions
- Place rack in lower third of oven and preheat to 400 degrees Fahrenheit
- Combine sugar, butter, and flour in a medium bowl and beat until smooth and creamy
- Add eggs, one at a time, beating well after each addition
- Stir in buttermilk, vanilla, and salt
- Pour into pie shell
- Bake for 10 minutes, then reduce the temperature to 350 degrees Fahrenheit and bake for approximately 40 minutes, or until filling is set and lightly browned
- Garnish by grating fresh nutmeg over the top of the pie, and add cut out fall leaves if desired.
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Comments (4)
Author
Perfect pie crust is definitely NOT store bought. If you think store bought is good then you’ve never tasted a really well made homemade flaky pie crust. There is no comparison!
I plan to make the buttermilk pie but wonder why the “whole wheat” flour? I have an allergy to whole wheat.
I would love to try yours! 🙂 You can absolutely sub all-purpose… the whole wheat just gives is slightly more depth of flavor.
Upon reading this blog Christine, that was my first thought!!! I am still thinking of trying to make this pie but homemade crust is def no comparison!
does the flour have to be whole wheat? can i use all purpose instead?